Ajapsandali with Roasted Eggplants
Appetizers | Abkhazian cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
11
🍽️ Servings
6
Description
This recipe was shared with us by the chef of a popular restaurant, John Smith.
Ingredients
- Eggplants - 0 lbs
- Sweet Pepper - 20 oz
- Onion - 10 oz
- Crushed Tomatoes in Their Own Juice - 5 oz
- Cilantro - 0 oz
- Celery stalk - 0 oz
- Parsley - 0 oz
- Garlic - 2 cloves
- Adjika - 0 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Without peeling, cut the eggplant into large cubes. Place them on a baking sheet, drizzle with olive oil, and send to a preheated oven at 355°F for about 40-50 minutes.
Step 2
Dice the bell pepper into small pieces and sauté in olive oil until soft. At the end, add finely chopped celery and sauté briefly as well.
Step 3
In the pan where you will assemble the ajapsandali, sauté the finely chopped garlic and onion until the onion becomes translucent and the garlic releases its aroma.
Step 4
Blend the tomatoes into a puree with some chunks and pour it into the onions.
Step 5
Place the roasted eggplants and sautéed vegetables back into the same skillet, add adjika, and season with salt and pepper.
Step 6
Cook on low heat, covered, for 15–20 minutes. Before removing from heat, sprinkle with chopped cilantro and parsley.
Step 7
Serve the ajapsandali warm or completely cooled, with a piece of good bread.
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